One place that I love to get inspiration from is old family recipes!
My sister has a folder where she keeps all the best family recipes and I love being able to flip through the pages and find one I like! It’s always fun to find the recipes I loved as a child or even the ones my grandma made.
One beloved family recipe has to be my grandma’s beef stew! My grandma used to live in another state so whenever she came to visit it was essential she made her beef stew! Full of tender beef, soft potatoes, sweet carrots, all topped off with a spongy buttery dumpling. Is your mouth watering yet? Because mine is!
My grandma emailed everyone a copy of her recipe, but somehow it’s not the same when we make it! That’s why I wanted to put my little spin on this recipe and turn it into a crockpot soup. My grandma used to make her stew on the stove and then plop the dumplings in one at a time. Even though I love it, I don’t always have the time for that, which is why my slow cooker comes in handy.
You get to throw everything in a pot, set it, and forget it! Well, I don’t really forget about it, I think about that delicious meal every minute of the day. I do suggest browning your meat on the stove first, just to get some nice color and flavor on the meat. I have made this recipe in a hurry one time and threw everything in the crockpot without browning the meat. It was still good, but I felt like I was missing some of the flavor!
1 tablespoon of olive oil
1 pound of boneless beef chuck roast
1 bag of baby carrots
1 medium onion
1/2 teaspoon of salt
1 bay leaf
1 teaspoon of paprika
1/2 teaspoon of garlic
1 28-ounce can of crushed tomatoes
2 cups of beef broth
7 small potatoes, diced (Yukon gold or red potatoes)
1/2 cup of frozen peas
Trim most of the fat off the beef and then cut into one-inch cubes. Pour a drizzle of olive oil into a skillet on medium heat and begin to brown the meat. You might have to do this in batches, but you want a nice brown color on the meat, it won’t be all the way cooked through.
Then place the meat in the bottom of a crockpot. Chop the baby carrots in half, and dice the onion and potatoes. Add the vegetables into the crockpot. Then add in the can of tomatoes, juice and everything. Then add in the broth and seasonings. Cover and cook on low for 8 hours or high for 8 hours.
Right before serving add in the frozen peas. Stir everything together and then serve!
I suggest a side of crusty bread to dip in!
This soup is the perfect combination of stew and soup. I could not be more in love! It’s so hearty with the beef and potatoes, but the tomatoes and broth add just enough lightness to call it a soup! There is nothing better to fight off the winter blues than a bowl of hearty soup!